Vegan Pumpkin Alfredo Fettuccine

This creamy Vegan Pumpkin Alfredo sauce is incredibly easy and delicious! You won't even miss the dairy. Make this gluten free with gluten free pasta! Find more info and photos here: http://ift.tt/2hebfUo

Ingredients

4 C pumpkin (I roasted my own, but you can use canned if you prefer)

1 can coconut milk

1/2 C apple juice

1 tsp apple cider vinegar

2 cloves of garlic

2 tsp cinnamon

2 tsp salt

Pepper to taste

1/2 C pine nuts (optional)

Directions

Preheat oven to 170 C or 350 F. Place pine nuts on baking sheet and toast until a medium brown color. About 10 minutes.

In the bowl of a food processor, combine all ingredients besides the pine nuts. If you have an immersion blender you can put the ingredients directly in a medium sized saucepan. Blend until smooth.

Transfer sauce to a saucepan and put over medium heat until hot. Be sure to stir frequently to prevent scorching.

Serve immediately with Fettuccine and desired garnishes!

bon appetit